Osso Bucco with Risotto Alla Milanese

Osso Bucco with Risotto Alla Milanese

Serve this classic Italian dish of veal osso bucco or beef shank on a bed of risotto alla Milanese and sprinkle with gremolatta.

In season ingredients:

Serves 4

2 tbsp olive oil

20g butter

2 carrots, diced

3 sticks celery, diced

2 brown onions, finely chopped

3 garlic cloves, crushed

1.5kg veal osso bucco or beef shank, sliced

1/3 cup plain flour

800g diced Italian tomatoes

1 cup chicken stock

½ cup white wine (chardonnay)

salt and pepper, to season

1 stalk bay leaves (8 leaves)

6 sprigs lemon thyme

risotto alla Milanese, to serve

gremolatta, to serve

1 Preheat oven to 200C. Heat half the oil and half the butter in a frying pan over medium heat. When butter melts add carrot, celery and onion. Cook, stirring often, for 8 minutes or until tender. Add garlic and cook for 1 minute. Transfer vegetables to a large roasting pan, spreading evenly over base of pan.

2 Lightly coat veal with flour. Heat remaining oil and butter in frying pan. Add a third of the veal and cook for 3–4 minutes each side or until golden brown. Put on top of vegetables. Repeat with remaining veal. Add tomato, stock and wine to frying pan. Bring to the boil. Season with salt and pepper. Pour tomato mixture over veal and vegetables. Add bay leaves and lemon thyme. Cover roasting pan tightly with foil and bake in oven for 1½ hours or until veal is very tender. Serve osso bucco on a bed of risotto alla Milanese and sprinkle with gremolatta.